Salsa verde

This is a super-easy salsa recipe—great for those who are tomato overloaded, as the taste is distinctively different. A member of the nightshade family, tomatillos have much more of a tart flavor as compared to their other nightshade relatives (tomatoes in particular).

There are a few ways you can cook the tomatillos for this recipe:

  • Broiling to char the onions and tomatillos (my preferred method)
  • Oven roasting to provide some of the roasting flavor
  • Charring on the grill or stovetop
  • Boiling in a saucepan

The recipe below is written with the broiler method, as I find it’s the quickest and easiest.

1 pound (450 g) tomatillos, husked and rinsed
1 white onion, cut into large chunks
1 jalapeño, roughly chopped
~ juice of 1 lime
½ cup (13 g) cilantro
~ salt to taste

  1. Preheat oven broiler and line a sheet pan (cookie sheet) with aluminum foil.
  2. Cut tomatillos in half, and place tomatillos and onions on sheet pan in oven. Broil for 5–7 minutes or until slightly charred.
  3. Place tomatillos and onions in food processor along with the jalapeño, lime juice, cilantro, and salt.
  4. Pulse until salsa is desired consistency (you can add water if you like a slightly runnier salsa and yours is too thick).

Variation—This salsa is also really good with a little chipotle added, or some garlic. Get creative and make the recipe your own unique salsa! Try this salsa verde on your scrambled eggs next time.